Healthy Vegan Zucchini Muffins
User Reviews
5
Healthy Vegan Zucchini Muffins
Description
Healthy Vegan Zucchini Muffins use oat flour mixed with flax seeds and warming spices like cinnamon and nutmeg, blended with grated zucchini and natural sweeteners like maple syrup and applesauce. The batter rests before baking, allowing the ingredients to hydrate fully, resulting in muffins with a tender crumb and slight chew from the oat flour. Pecans contribute texture and richness but can be omitted or substituted. Baking powder and baking soda provide rise for a light interior.
Baked at 350°F, the muffins come out moist yet set, with a mild sweetness that pairs well with their wholesome ingredients. The recipe suggests letting muffins cool before removing to prevent sticking. The slightly nutty and spiced flavors complement the natural zucchini moisture.
These muffins are practical for a snack or light breakfast, especially for those avoiding animal products and refined sugar. Adjusting nuts or adding chocolate chips can customize the sweetness. They keep well covered for several days or freeze for longer storage, maintaining their texture when reheated gently.
Ingredients
Dry Ingredients
- 2 cups oat flour gluten free if preferred
- ¼ cup flax seeds whole or ground*
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1.5 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt sea salt
- ½ cup pecans optional, but recommended, or walnuts, chopped
Wet Ingredients
- 2 cups zucchini approx. 1 medium zucchini, grated
- ⅓ cup maple syrup
- ¼ cup applesauce unsweetened
- ¾ cup soy milk
Instructions
- Preheat the oven to 350℉/176℃ and grease a muffin tray.**(see notes if avoiding oil)
- Squeeze out the excess moisture from your shredded zucchini over a bowl or your kitchen sink. Then place it in a bowl with the remaining wet ingredients and mix.
- Whisk the dry ingredients in another bowl and add that to the wet bowl. Stir until no floury bits remain, without overmixing. Let the batter rest for 10 minutes, it will thicken slightly, and then give it a quick stir before dividing it between your 12 muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and dry. Let the muffins cool for at least 10 minutes in the pan, and then transfer them to a wire rack to continue cooling.
Notes
- If you have a nonstick muffin pan in good condition, greasing is optional but wait 10 minutes before removing muffins.
- Muffins stay fresh at room temperature covered for up to 3 days, refrigerated for a week, or frozen airtight for 3 months.
- Use freshly opened baking powder for best rise as old baking powder can lose effectiveness.
- Whole flax seeds add crunch, while ground flax gives more nutritional benefit.
- You can substitute almond or cashew milk if soy-free, omit nuts for nut allergies, or add chocolate chips for more sweetness.
- Resting the batter before baking improves muffin texture by thickening the mix.
- These muffins are mildly sweet; consider adding chocolate chips if a sweeter muffin is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Serving | 1Muffin | |
| Calories | 138cal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Sodium | 137mg | 6% |
| Potassium | 249mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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